Mainly involved in the preparation of dishes such as simmering, boiling, stewing, and stewing, as well as the soaking of dried goods such as abalone and sea cucumber.

Shangshi means "shangshi" and is also called a steamer in the kitchen. That is, the chef in the kitchen who is responsible for steaming various dishes. For example, rice, braised pork with pickled vegetables, steamed fish, and various types of steamed seafood. In medium-sized hotels or restaurants, we will also be responsible for the growth of bird's nests, shark's fins, abalone, and ginseng. The main job titles in modern kitchens. Executive chef, wok, chopping board, load cooker, serving dish (steamer), water table, barbecue, pastry. The executive chef (head chef) is responsible for the overall daily management of the entire kitchen, including menu development, cost accounting, Personnel management, ensuring food quality, hygiene and safety, etc. The stove master understands comprehensive cooking techniques and is responsible for the direct cooking of all dishes. Depending on the number of people, the first stove is called the first stove, the second stove is called the second stove, and so on. Chopping boards are familiar with the origin and quality of various raw materials. They are responsible for making semi-finished products, mastering raw materials, and making supply plans. One cutting board position is called the head anvil. The Shangshi (steamer) is responsible for making dishes such as steaming, boiling, stewing, and stewing, as well as soaking dry goods such as abalone and sea cucumber. Dahe is responsible for cooperating with the stove master to complete the cooking of dishes, pre-processing of dishes, adding toppings, delivering ingredients, decorating plates, plating dishes, etc. The water table is responsible for the slaughtering and cleaning of fish and seafood, and helps the chef prepare ingredients. BBQ Formulates a training plan for BBQ techniques, and is responsible for the production of barbecue, braised vegetables, and cured meats in the restaurant. The dim sum room is responsible for the daily work and overall technical management of the dim sum room, as well as food quality inspection and supervision. The person in charge is responsible for directing the production site.